Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

100g blue cheese, such as Stilton, or vegetarian blue cheese

250g puff pastry, defrost if frozen

Method

Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.

Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.

Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

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Comments, questions and tips

This is definitely a dish to impress your guests with - if you get it right! Moisture is your enemy here because 1. the pastry covering stops it evaporating while baking and 2. the lack of a binding agent (like egg in a quiche) means the tart falls apart very easily if it comes out a bit too wet. Solution: prick some holes in your pastry before putting it in the oven, allowing water vapour to escape, and if using a small oven increase the temperature by 20 degrees. Also if the onion-mushroom mixture seems overly wet it may be worth straining or resting them on some paper towels before transferring to the baking tin.

kayspinnaker

21st Sep, 2012

I make this as a vegi alternative for a Sunday roast - i use whatever cheese I have left. It always goes down a treat & is easy to do.

nesswah

15th Sep, 2012

5.05

Forgot to say, was very easy to do too! Would definitely make this again. Will have a go at a sweet version too now I know how easy it is!

nesswah

15th Sep, 2012

5.05

Aboslutely loved it. I reduced the amount of onion and increased the amount of mushrooms, and added some fresh basil.

popittyr

14th Jul, 2012

3.05

Quite tasty although a bit too much onion for my taste - I found it a little overpowering. Might try it again with leek or shallot to see if I can make it a bit milder.

adeline_london

8th Apr, 2012

5.05

Awesome! Really easy to make and fast, too. I made it as a starter before Easter dinner and everyone enjoyed it!

djlevell

20th Jan, 2011

4.05

Easy and tasty - just done again, serving as a main, garnished with basil and served with red cabbage.

mariabernadette

4th Jan, 2011

5.05

Made this yet again as part of a Christmas buffet. Roasted onions with parsnips in the oven for 45 mins then added them to the frying pan with the mushrooms and chestnuts (instead of walnuts.) It was a big success.

oneiros

27th Oct, 2010

Is it possible to substitute anything for the cheese or maybe even just leave it out?

mariabernadette

18th Oct, 2010

5.05

Absolutely fantastic! I used shallots and chestnuts instead of the onions and walnuts, and dolcelatte cheese. I also followed Belkey's tip of adding a dash of balsamic vinegar. I served it with lyonaise potatoes and made a maderia sauce as I thought it would be too dry. But infact, the pie is so juicy it didn't need the sauce. Wonderful recipe.

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